2 c. sliced mushrooms
3 tbsp. butter
1/3 c. Chablis
Chicken broth
3 tbsp. butter
3 tbsp. flour
1/3 c. whipping cream
Bread crumbs
Parmesan cheese

Saute the mushrooms in the 3 tablespoons of butter. Remove the mushrooms from the pan and add the Chablis. Bring to a boil. Pour thins into a measuring cup and add chicken broth to make 1 cup. Set aside.

Melt the 3 tablespoons butter with the flour. Cook the roux slightly and add the chicken broth mixture. Bring to a boil, stirring constantly. Add the whipping cream and bring just to a boil. Remove from heat.

In a buttered casserole layer as follows: bread crumbs, mushrooms, sauce, Parmesan cheese. Heat through.